Description
These peaches and cream ice pops are vegan, healthy and perfect for summer!
Ingredients
- 32 ounces, fluid Almond Milk
- ½ cups Maple Syrup
- 2 Tablespoons Raw Honey
- ½ teaspoons Vanilla Bean Paste
- ⅛ teaspoons Kosher Salt
- 2 Yellow Peaches, Pit Removed And Cut Into 1/2 Inch Pieces
Preparation
Place ice pop molds in the freezer 2 hours prior to filling them.
In a large bowl, whisk together almond milk, maple syrup, honey, vanilla bean paste, and salt until thoroughly combined.
Fill each mold halfway up with almond milk base. Divide half the peach chunks evenly into each mold, and top off with the rest of the base, leaving about 1/2 inch of space at the top. Divide remaining half of the peach chunks evenly among each mold.
Insert ice pop sticks and place in freezer. Freeze for at least 4 hours before serving. Vegan peaches and cream ice pops will keep in the freezer for about a month. Enjoy!
